Archive for the ‘Egg’ Category

The Desi Omelette

Wednesday, August 25th, 2010

I know, you are wondering, why a post about omelette, right? Let me explain.The story behind this recipe starts from my recent trip to India.

Now I love eggs in any form for breakfast, sunny side up or omelette or scrambled eggs to stuff inside the bread like a sandwich to go. But N is not a big fan of these for breakfast. So, one fine morning I went to the kitchen to see N’s ayah(almost like a nanny, who took care of him when he was a kid) gearing up to make omelettes for breakfast.

Since I know N does not like them, I made the mistake of telling her that only to be met by a blank expression with a we’ll see look.

So she proceeded with the prep work chopping onions, cilantro and green chilies while the conversation went like this:

Me: Some tomatoes?
Ayah: No
Me: Mushrooms?
Ayah: No
Me: Peppers?
Ayah: No
Me: Spinach?
Ayah: No
Me: Cheese?
Ayah: … (By now you should have guessed the answer)

Me: You know you can make a wholesome breakfast with cheese and milk and veggies in an omelette
Ayah: Giving me a look which translates to, no wonder N does not eat the omelettes you make.

So ayah quickly sauteed the onions and chilies and mixed them with eggs and made an omelette which was very tasty, simple yet full of flavor wihtout the addition of anything else. Needless to say, instead of getting it to the table to N, I finished it off in the kitchen itself and N had to wait for the second one!

After we came back, this has become our favorite weekday/weekend breakfast which can be put together in a flash. I usually make it square instead of a circle to stuff it between two slices of bread, pack it as a “To go” breakfast.

Ingredients (Makes one omelette):

Large egg-1
Chopped onions(or shallots)- 3 tbsp
Chopped cilantro- 1 tbsp
Chopped green chili- I used one small birds eye chili
Salt to taste
Pepper to taste
Ghee- 1/2 tsp


Saute the onions and chilies together in ghee till onions turn translucent, adding a pinch of salt. Transfer them to a bowl, mix chopped cilantro, another pinch of salt and pepper and let it cool for a minute. Now break in the egg into the bowl and beat well.

Heat the same pan used for sauteeing onions, spread the rest of the ghee and pour the egg mixture into the pan. Swirl the pan to get the shape you like. Let the omelette cook on one side and turn golden brown, flip it to the other side and let it cook through.

Transfer to a plate, serve with a drop of ketchup and toast or make an omelette sandwich and enjoy!

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Bulls Eye Gravy/Poached egg Masala

Tuesday, March 23rd, 2010

I like to make gravies with eggs and apart from making egg masala and egg korma, I also cook eggs in a gravy to make a quick side dish for a Jeera Rice or Peas Pulao or Chapatis. This is very easy to prepare compared to the korma and the ingredients needed to make korma.

Ingredients: (Serves-2)

Eggs- 4
Onions- Finely chopped- 1/2 cup
Ripe tomatoes- 3
Ginger Garlic Paste- 3/4 tsp
Salt to taste
Turmeric powder- 1/4 tsp
Red Chili powder- 1/2 tsp
Garam Masala Powder- 1 tsp
Slit green chilies-2
Cilantro- few leaves
Green onions- few leaves (optional)
Oil- 1 tbsp


Finely chop the tomatoes or blend the tomatoes to get a thick puree.

Heat oil in a pan. Add ginger garlic paste and quickly saute for a minute till it turns light brown in color. Add onions, slit green chilies, salt and stir fry well. Add the chopped tomatoes, red chili powder, garam masala powder, turmeric powder and stir fry well for another 3-4 minutes.

Add about 2 cups of water, cover and let the gravy thicken(12-15 minutes). Once the gravy has reduced down, turn the heat to low-medium. Then :

Break open an egg into the gravy. Do not add beaten eggs or mix the eggs in the gravy, but assume you are directly breaking the egg into the gravy instead of the pan, almost like poaching in thick gravy instead of water. Do not stir or mix. The egg will thicken and start to cook by absorbing the flavors/water from the gravy. Do not mix the gravy when the egg is cooking in it.

When the first egg starts to thicken, slowly add the remaining eggs one by one in the same way. Let all of them cook through in the gravy(3-4 minutes). Switch off. Garnish with cilantro leaves and green onions.

Serve hot with chapatis, dosas or Peas rice.

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A borrowed Anda Masala

Thursday, March 4th, 2010

Though we are vegetarians, I love using eggs in gravies or rice dishes. Egg korma is a usual gravy I make at home. But the egg gravy recipe that I have tried with many different masala powders and combinations of chilies, onions or tomato is the famous anda masala. Anyone who has tasted the anda masala (egg masala) can remember the creamy taste and the soft-flavorful egg which has absorbed all the spices from the gravy.

Whenever I see a egg masala recipe, I try it out at the earliest. This anda masala is from Ramya’s Tomato Ka Kut. First the name was new to me and then it had eggs, so I was wondering what it was. Then I read her post and the story behind it, with the gorgeous clicks she had taken of the dish, I wanted to try it asap. After I tried it I am so glad that I borrowed the andas, I am gonna keep them :)

Ingredients (Serves-2)

Red onion-1
Tomato-3 (medium size)
Garlic- 5 cloves
Curry leaves- few
Tamarind- Key lime size
Coconut milk- 1/4 cup
Red chili powder- 1/2 tsp
Garam masala powder- 1 tsp
Coriander powder- 1/2 tsp
Turmeric powder- 1/4 tsp
Red Chili- whole- 2
Cumin seeds- 1 tsp
Salt to taste
Cilantro to garnish
Hard boiled eggs- 4


Cut onions into Juliennes. Finely chop the tomatoes. Soak the tamarind in a cup of hot water and extract the juice.
Use the eggs as whole eggs or chop them into two.

Heat oil in a pan and add cumin seeds and broken red chili. When they sizzle, add curry leaves, garlic cloves and stir fry for a minute. Add the chopped onions and stir fry well for 3-4 minutes. Add salt, chopped tomatoes and let it cook together for a minute or two.

Once the onions and tomatoes mingle together, add all the powders (turmeric, chili,garam masala, coriander) and stir fry for a minute. Add the extracted tamarind juice. Let it simmer for 10 minutes. When tomatoes and onions are tender and cooked through, pour the coconut milk to the pot, add the eggs and simmer for another 3-4 minutes.

Garnish with cilantro. Serve hot with rotis or pooris.

I liked the taste of adding tamarind to the gravy, usually I cook onions and tomatoes in plain water. If you do not have coconut milk, grind some coconut with water and make a thick paste and use the paste instead.

I am sending this anda masala to Shama’s family favorite event.

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Recipe Marathon: Day 3: Nargisi Biryani (Egg Kofta Biryani)

Sunday, December 27th, 2009


Before I start my four column story, I just wanted to ask you all a question. I have been blogging only for couple of months, and though I visit all of the yummy recipes by the participants of the marathon, I am not able to leave a comment as I am hosting this from wordpress and I am only able to comment with my URL/Name option. Are there any other options, please let me know as I am still in the learning phase :)

During weekdays,when packing lunch boxes I look for recipes that can stay, hold their shape and will taste good after a couple of hours. There is no point in making spaghetti and eating a tough one/soaked in sauce for lunch. Instead, I can get a steaming hot plate of pasta from a soup shop nearby or make it for dinner. I am not too fond of packing dosas either, unless there is a shortage of frisbee in the work place . For lunch, I pack gravies like panner butter masala, aloo curry or some usual sambar rice or rasam .

So, the only time we get to taste elegant lunches like biryani is during weekends. I mean, would you want to hurry up and finish biryani on a 20 minute lunch break or are you willing to savor it for the weekend?

By the time we get up(every saturday, if I can add), we are always in the mood to prepare some variety rices. If you remember my stories on sis and her biryanis, and have tried my paneer kofta biryani , this is the meat free version of it.The Nargisi biryani. And that is what I am going to serve my fellow runners for a fulfilling lunch during this Marathon .

My sis works with a lot of people from the middle east in her office and she learnt this recipe from an Iranian friend’s mom. She uses egg instead of the chicken meat ball and I followed suit.


If you plan ahead you can put it together in a jiffy. I make my biryanis in a clay pot so I have to soak it in water for a good 30 mins to an  hour before I put this together, but by that time I can also cook the rice. So I wont call it a recipe that takes half a day to cook. Besides, it tastes awesome so even if it did take half a day to cook , I would try this at least once.

Here is a filling biryani, to bundle up some energy for the rest of the marathon.

Recipe 5: Nargisi Biryani


List 1: (To make the koftas)
Hard boiled eggs- 3
Boiled large potatoes- 4
Salt- to taste
Garam Masala Powder- 1/2 tsp
Gram flour -1/2 cup
Oil- to deep fry

List 2:(Marinade for the rice)
I make a yogurt based masala and it can be made and stored in the refrigerator for a day.I usually make it the night before I make biryani.

Well whisked thick yogurt- 1 cup
Roma tomatoes-2
Green Chilies-2
Bay Leaf-2
Ginger garlic paste- 1 tsp
Turmeric Powder- 1/2 tsp
Red chili powder- 3/4 tsp
Garam Masala Powder- 1 tsp
Salt- to taste
Mint leaves- handful
Cilantro- handful

List 3: (Making the rice)
Cumin seeds- 1 tsp
Bay leaf-1
Salt- 1/2 tsp
Oil- 1 tsp
Basmathi rice- 1.25 cups

List 4:
Red onion- one large
Steamed,drained vegetables like cauliflower, carrot and peas – 1/4 cup
Cilantro, mint, green onions- to garnish
Lemon juice- to taste


Instructions on using a clay pot can be found from my previous post here.

Step 1:


Chop the tomatoes, chilies, mint, cilantro and mix everything given under the marinade section.Prepare the marinade atleast an hour before you make biryani or make it the night before and store in a fridge.

Step 2:


Remove the shell of the hard boiled eggs and cut them into two. Mash the boiled potatoes till smooth, without lumps. Mix gramflour, salt and garam masala powder to the mashed potato. Add water (2 tbsp) and make a thick batterish-pulp. The potato mash has to be thick yet spreadable. Take a half cut section of the egg and start coating it with the mashed potato pulp.

Make sure that you cover the egg fully, and no egg white can be seen. Similarly cover and coat all eggs. Pour oil in a pan and wait till it gets hot. Deep fry the potato covered egg till golden brown. Drain on a paper towel. If any white of the egg is visible, when it comes into contact with the oil, it is going to burst giving a hot oil shower to the chef.


Step 3:


Soak Basmathi rice in water for 10 minutes. Heat oil in a frying pan, add cumin seeds and bay leaf, add the drained rice, stir fry for 3-4 minutes. Transfer to the usual vessel you’d make rice in, add salt and water (1 cup rice: 2 cups water) and cook the rice. Fluff it and keep aside.

Step 4:

Cut the onions lengthwise(julienne slice). Heat oil in a pan(use the same pan used to fry rice), add the chopped onions and fry till transparent. Pour in the prepared mariande and let the yogurt sauce thicken (7-10 minutes), giving off all the water. Add the steamed vegetables, Stir well to coat, taste if salt is enough. Do not add any water to this gravy.Switch off.

Putting it together:

Coat the bottom of the clay pot/ baking tray with ghee. Spread a layer of rice. Spoon over some of the cooked marinade, arrange couple of the egg-koftas, cover them with another layer or rice, and pour some mariande on top, arrange the remaining egg koftas, cover with rice. Garnish with cilantro, mint or green onions. Cover the mouth of the pot with a tin foil.

Bake in a 375 oven (No need to preheat if using claypot) for 40minutes. Carefully remove the foil, pour lemon juice on top… mix without breaking the egg koftas and..Serve it steaming hot with raitha and chips.



1) You can boil the potatoes in the cooker along with the rice saving time.

2) How about adding mashed carrots and beans to the potato to get some more vegetables?

You can, but make sure that everything is well mashed else, you are going to get an oil shower when you deep fry them.

3) Baking the Koftas: Have’nt tried it, planning to try it sometime soon.

4) If you don’t want to use eggs, use vegetable koftas. But make sure that you dont over do the eggs as the eggs are coated with potato and gram flour so you could end up with more eggs than what you counted.

Meet you all tomorrow with something light for Tea!

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